Ingredients
Cake
2 cups dates, finely chopped
3 cups water, boiling
2 cups flour
3/4 cup sugar
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 cup honey
3 eggs
1/3 cup reserved date water
1 cup canola oil
Frosting
1 (8-ounce) container whipped cream cheese, at room temperature
1 1/2 cups powdered sugar
1 1/2 teaspoons vanilla extract
Directions
For cake: Add dates to boiling water. Boil for 2 minutes, turn off heat, and let dates soak for 30 minutes. Strain dates, reserving 1/3 cup date water; set both aside.
Heat oven to 350. Generously grease a 10-inch springform pan, and set aside
In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon and ground ginger. Beat in honey, eggs, reserved date water and canola oil until just combined. Add dates and beat until just combined.
Bake for 36-41 minutes, testing for doneness with a toothpick. Cool before removing from pan and frosting.
For frosting: In a large bowl, beat or stir all frosting ingredients together. Spread on cake (top only). Slice and serve.